Recipes | I've Been Cooking

Molokhia

A classic Egyptian/Levantine molokhia: tender jute mallow simmered in savory stock and finished with a sizzling garlic–coriander tasha, served alongside vermicelli rice, lemon wedges, and warm pita.

🇪🇬 Egypt$$

Sahawiq

Sahawiq (zhug) is a bright, spicy Yemeni herb-and-chile condiment pulsed with cilantro, parsley, mint, garlic, warm spices, lemon, and a touch of olive oil. It’s zesty, fresh, and fiery—perfect as a dip, spread, or drizzle for grilled meats, eggs, breads, and roasted vegetables.

🇾🇪 Yemen$

Rockhopper Mutton Skewers

Juicy, yogurt-and-lemon marinated mutton skewers scented with garlic, cumin, and paprika, grilled with onion and bell pepper for smoky, tender bites.

🇫🇰 Falkland Islands (Malvinas)$$

Sayadieh

Sayadieh is a Levantine spiced fish-and-rice pilaf featuring caramelized onions, warm aromatics, and flaky white fish, finished with toasted pine nuts, parsley, and lemon. Comforting, fragrant, and perfect for a family dinner.

🇱🇧 Lebanon$$

Kleicha

Kleicha is a traditional Iraqi date-filled pastry: a tender, lightly sweet yeast dough scented with cardamom, wrapped around a spiced date filling and finished with a sprinkle of sesame.

🇮🇶 Iraq$$

Machboos Laham

Machboos Laham is a fragrant Gulf-style spiced lamb and rice pilaf. Tender lamb simmers with tomatoes, onions, baharat, and dried black limes, then is folded with saffron-kissed basmati and a whisper of rose water for a deeply aromatic, celebratory main.

🇰🇼 Kuwait$$$

Gers Ogaily

Gers Ogaily is a fragrant Kuwaiti saffron and cardamom cake enriched with ghee and evaporated milk, lightly perfumed with rose water and topped with sesame seeds. Soft, moist, and perfect with tea or coffee.

🇰🇼 Kuwait$$

Jerusalem Bagel

A classic Jerusalem bagel: a large, oval, gently sweet sesame-crusted bread with a chewy interior and crisp, golden exterior. Perfect warm with olive oil, za’atar, or labneh.

🇮🇱 Israel$

Fatteh

A comforting Levantine layered dish of crisped pita, warm chickpeas, garlicky yogurt–tahini sauce, and buttery pine nuts, finished with olive oil, cumin, paprika, and parsley.